Creamy Cucumber Gazpacho Recipe

Name: Creamy Cucumber Gazpacho Recipe
Ingredients: ¼ cup plus 2 tablespoons (90 milliliters) fresh lime juice; ½ cup (120 milliliters) full-fat canned coconut milk, stirred; ¼ cup (60 milliliters) extra-virgin olive oil; 1 medium avocado, peeled and cored; 2 medium English cucumbers (skins on), chopped into 3-inch chunks; ½ medium red onion, peeled and chopped into 3-inch chunks; ½ medium jalapeño, stemmed and seeded; 1 garlic clove, peeled; ½ cup fresh cilantro leaves; ¼ cup fresh flat-leaf Italian parsley leaves; 1½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon sugar; ¼ cup fresh basil leaves, chiffonade; 10 large cooked shrimp, peeled and deveined (tails on)

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For a quick upscale appetizer, top this produce-packed, no-cook soup with fresh basil and precooked cocktail shrimp.

Keywords

soup recipe
gazpacho
cucumbers
no-cook recipe
cocktail shrimp

View full recipe on www.eatright.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eatright.org.

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